Today 5th of December I prepared one of the best “spaghettoni al pomodoro” I ever did…how is this possible, almost in winter? The answer is simple: with amazing products, like these “pomodorini del piennolo del Vesuvio” (or other similar great artisanal products), simply picked up when perfectly ripe, squeezed with hands and carefully put in…
Author: polentaebaccala
I'm Italian, together with my wife we are photographers, and as for many other Italians food is also a main passion :)
In my blog you will find what I usually eat, recipes of the italian tradition, but not only :)
Kakaòs Csiga – Hungarian Rolled Pastry, with Cocoa
If you have been in Hungary for sure you have seen this very good sweet 🙂 It’s everywhere, it’s definitely one of the most common pastries here, and if it’s well done it’s really good, and it has nothing to envy to a croissant 🙂 actually there are 2 types of csiga: the one with…
Crostata con Ricotta di Bufala e Cioccolato – Crostata with Buffalo Ricotta and Chocolate
This is one of the best crostata I ever made 🙂 you will be surprised of the flavors and the intensity of the aromas. I have recently discovered that here in Hungary there is a farm run by Italians that produces very good buffalo mozzarella and also fresh buffalo ricotta, so when I found their…
Caciocavallo all’Argentiera – Caciocavallo Cheese, Sicilian Recipe
This is a recipe that will make you smile 🙂 and it will turn a simple dinner into something very delicious. I still have a good amount of caciocavallo Ragusano DOP at home, from the last time I came back from Italy, and I love that cheese. This cheese is obviously perfect as it is,…
Zander/Walleye Cheeks – Guance di Lucioperca
I don’t know how many of you know that the cheeks of the fish are some of the best parts, but for sure who is/has been an angler like me know 🙂 I used to go fishing regularly in Italy, cleaning my fish and learning to eat every part. Now I’m no longer fishing because…
How to Make the Perfect Hot Chocolate :)
Why to make a post about hot chocolate? Yes, it’s a good question, in effect it’s supposed to be a quite easy thing, but if I look around there are really few places making a real good hot chocolate (I repeat: hot chocolate, not simply milk with cocoa), too many places are making unpleasant “hot…
Casunziei Ampezzani – Traditional Filled Pasta, with Beetroot
Here it is a very interesting traditional recipe, typical of the mountain area of Veneto and Trentino Alto Adige regions (more specifically the so called Ladinia), more in particular this is the most common version in the Valle d’Ampezzo area. Because like all the traditional recipes, there are variants (in this case also completely different) changing from…
Scaccia Ragusana – Ragusa-Style Stuffed Flat Bread, Traditional Recipe
When you say “focacce”, Sicily is definitely one of the first regions that jump in my mind. They have a huge tradition about focacce, all amazingly good. Two years ago we have been in Ragusa and surroundings, a wonderful place, rich of history, Baroque buildings, landscapes and a mouthwatering gastronomy. And one of the most…
Dandelions Cake, with Potatoes and Provola Cheese – Tortino con Tarassaco, Patate e Provola
Today, since autumn is giving us still wonderful days, we decided to go for a trip between the fields in the countryside, looking for dandelions 🙂 At home my parents are often eating wild herbs, all year round, mostly from their field and surroundings. But here I never took the time to go looking for…
Crostino Toscano – Chicken Liver Pâté, Tuscan Recipe
If you have been in Tuscany I’m sure you know this wonderful recipe. I used to go in holiday in Tuscany every summer with my parents, probably about 10 years long, and every year I used to eat this 🙂 so if I’m thinking to Tuscany, this is one of the main dishes jumping in…
Anguilla Laccata – Grilled Eel, Lacquered with Balsamic Vinegar and Port Wine
I heard many people saying they don’t like eel because of its snake-like shape, but what can I say? If properly cooked it’s simply delicious 🙂 By us, in Italy, it’s a very valuable product, famous are the ones from the Valli di Comacchio, and famous is the so called capitone (the big females), mostly…
Mangalica Festival 2018, and Detailed Information about the Amazing Mangalica Pig
(In italiano a fondo articolo) Today, since the autumn decided to arrive perfectly with the official date, we decided that it was a good idea to go to the Mangalica Fesztival held in Székesfehérvár . We didn’t expect to find as many things as in the same festival organized in Budapest, but to arrive and discover…
Polenta & Baccalá 